Sous chef

Sous chef

Location: Novotel Visakhapatnam Varun Beach, Visakhapatnam, India

Region: MEA SPAC

Job Type: Permanent, Full-Time

Brand: ACCOR

Job description

We're looking for an experienced and passionate Sous Chef to join our culinary team in Visakhapatnam, India. In this dynamic leadership role, you will work alongside the Executive Chef to manage kitchen operations, ensuring exceptional food quality, consistency, and adherence to food safety standards. You'll supervise kitchen staff, oversee hot station operations, and help deliver outstanding culinary experiences while maintaining an organized, efficient, and professional kitchen environment. This is an excellent opportunity to showcase your culinary expertise, leadership potential, and commitment to excellence in a fast-paced, innovative kitchen setting.

• Oversee and manage hot kitchen stations, including sauces, proteins, and plated dishes, ensuring consistent execution of recipes and presentation standards
• Supervise and mentor kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations while fostering a supportive team environment
• Prepare and execute hot dishes with precision, demonstrating advanced culinary techniques and creativity in menu execution
• Monitor food quality, portion control, and plating consistency across all hot kitchen operations
• Organize and coordinate mise en place procedures to ensure smooth and efficient service operations during peak hours
• Maintain detailed inventory records and assist with food costing for kitchen stations
• Ensure strict compliance with food safety regulations, HACCP protocols, and organizational health and sanitation standards
• Collaborate with the Executive Chef to support menu development and customize dishes based on ingredient availability and seasonal offerings
• Train kitchen staff on proper equipment usage, food handling procedures, and safety protocols, demonstrating commitment to continuous improvement
• Conduct regular quality control checks and provide constructive feedback to kitchen team members in a transparent and empathetic manner
• Manage kitchen equipment maintenance coordination and ensure optimal functionality
• Analyze kitchen workflows to identify opportunities for efficiency improvements while maintaining quality standards
• Work effectively under pressure during service, demonstrating resilience and decisive problem-solving abilities
• Support kitchen operations planning and contribute innovative ideas to enhance culinary offerings

Qualifications

• Minimum 3 years of professional experience in hot kitchen operations within a high-volume culinary environment
• Proficiency in French culinary techniques and classical cooking methods
• Comprehensive knowledge of international cuisines and contemporary cooking trends
• Strong expertise in food safety, sanitation standards, and HACCP principles
• Proficiency with commercial kitchen equipment and cooking technologies
• Excellent organizational and time management skills with the ability to multitask in a fast-paced environment
• Strong interpersonal and communication skills with the ability to mentor and support team members effectively
• Detail-oriented mindset with a commitment to consistency and quality excellence
• Demonstrated ability to work effectively under pressure during service
• Knowledge of food costing and inventory management
• Physical ability to stand for extended periods and work comfortably in a hot kitchen environment
• Problem-solving abilities and resilience in challenging situations
• Leadership capabilities with experience supervising and motivating kitchen staff
• Current Food Safety Certification or willingness to obtain certification
• HACCP Certification (preferred)
• Fluency in English; regional language proficiency is a plus